SCI GREEN COFFEE LEVEL 2

Day 1: Discussion of different origins, different grading methods and requirements. Different bagging sizes, regulations. Looking at factors that affect price by origin.

Day 2: In-depth discussion on coffee buying, trading, contracts. Specialty vs commodity beans. In-depth green grading of different coffee processes, as well as species and varieties. Cupping comparison of effects of processing and species on flavor.

Day 3: In-depth look at milling, storage and transportation, best practices and affect on quality and price. Discussion of green coffee certifications and requirements.

The Level 2 is suitable if you are already part of the industry, working in the field covered by the module, and have a firm knowledge of the basic skills.